Obica Soho: The Original Home of Mozzarella is Back!
Obica Soho reopens with a fresh and contemporary look, alongside an epic menu
Whenever I think of Mozzarella di Bufala Campana DOP,which to be honest is often, I always think of Obica first.
Established in Soho back in 2013, the classy and cosy establishment has always been a welcome and cosy hubbub, following afternoons of battling down Oxford Street, or a matinee show in the West End. So, when the Poland Street store closed earlier in February for refurbishment, the On In London team was excited to see its fresh new look.
The new interiors didn’t disappoint. On entry there is a comfortable and stylish seating area, perfect for waiting for your guest or enjoying an aperitif before dinner. Designed by Labics Architecture the space boldly brings together industrial elements such as brick, metal and wood, contrasted with deep colours and a statement bar area – creating an informal, yet undeniably Italian vibe.
Whilst we were here to admire the new look, nothing quite captured our attention like the new menu. This comprises of a Mozzarella Bar where diners can choose from either the classic or smoked mozzarellas, as well as in bocconcini “bites” format, all produced exclusively with buffalo milk following the regulations of Mozzarella di Bufala Campana DOP. Stracciatella and burrata from Puglia as well as ricotta di bufala also feature on the menu.
It would be rude to come to the home of mozzarella and not indulge in the Mozarella Bar Experience. This sharing starter comprises of two types of mozzarellas of your choosing, alongside a board of antipasti meats, bruschetta, and accompaniments such as roasted tomatoes, artichokes and focaccia. Primed for dipping was the beetroot hummus and basil pesto which were both deliciously fragrant, light and vibrant. The mozzarellas we opted for included a Smoked, which had a really intriguing rich flavour, and the Burrata which is always a fan-favourite.
For main course, we decided on pasta dishes including the Taglioni which came with porcini mushrooms and sausage and the classic Cacio E Pepe. Both were really rich and tasty with portions perhaps on the larger side. If opting for a Mozzarella Bar Experience, I would probably recommend a lighter main course, and the pizzas looked very authentic and thin crust as an alternative.
Too full for desserts, we opted for an extra glass of our recommended red wine for this evening, a 2021 Valpolicella. This wouldn’t be a typical choice, but our attentive server swore it was the best pairing for our dishes, and she wasn’t wrong. Vibrant berry flavours and a rich smoky texture finished off the delicious meal.
The rest of the menu comprises of pizza, salads, meats, and fish where the finest ingredients are at the front and centre of each dish. Pizza is prepared with flour from Molino Paolo Mariani and sourdough yeast left to rise for 48 hours before being stone baked and topped with organic tomato and fresh ingredients from some of the best suppliers in Italy.
Obicà’s pasta is produced in Gragnano with the finest of Italian durum wheat before being bronze drawn and dried using the traditional Cirillo method. The Obicà menu is completed with a mouth-watering dessert list that includes traditional Tiramisù, Ricotta Di Bufala Cake with marron glace caramel and Torta Caprese with ice cream.
To find out more, visit https://www.obica.com/
Written by Kara Buffrey
